Entrée: United States – Spinach and Tomato Wraps with Maitake Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large whole wheat tortillas
2 plum tomatoes, sliced
1 cup (30 g) fresh spinach leaves
1 cup (25 g) green leaf lettuce, chopped
5 oz (150 g) maitake mushrooms, torn into small pieces
2 tbsp (30 ml) cream cheese
1 tbsp (15 ml) olive oil
Salt and pepper, to taste

Show original ingredient measurements

4 large whole wheat tortillas
2 plum tomatoes, sliced
1 cup (30 g) fresh spinach leaves
1 cup (25 g) green leaf lettuce, chopped
5 oz / 150 g maitake mushrooms, torn into small pieces
2 tbsp (30 ml) cream cheese
1 tbsp (15 ml) olive oil
Salt and pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a pan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the maitake mushrooms and sauté until they are tender and lightly browned, about 5 minutes. Season with salt and pepper and let them cool slightly.
2. Spread cream cheese evenly over each tortilla. Arrange spinach leaves, green leaf lettuce, plum tomato slices, and sautéed maitake mushrooms on top of the cream cheese. Roll up each tortilla tightly, slice in half, and serve immediately.

1. In a pan, heat 1 tablespoon olive oil over medium heat. Add the maitake mushrooms and sauté until they are tender and lightly browned, about 5 minutes. Season with salt and pepper and let them cool slightly.
2. Spread cream cheese evenly over each tortilla. Arrange spinach leaves, green leaf lettuce, plum tomato slices, and sautéed maitake mushrooms on top of the cream cheese. Roll up each tortilla tightly, slice in half, and serve immediately.